Big Soft Pretzels

by Kathleen Morrison

Servings: 12

INGREDIENTS

1 tbsp. active dry yeast
1-1/2 cup lukewarm water (110°F)
2 eggs, beaten
1/4 cup vegetable oil
5 cups hot roll mix
1 egg, beaten
2 tbsp. coarse salt

INSTRUCTIONS

Preheat oven to 425°F. Lightly grease 2 large baking sheets.

In a bowl dissolve yeast in lukewarm water. Blend in 2 eggs and oil. Add 5 cups hot roll mix. Stir well. Add more hot roll mix to make a soft dough. Knead approximately 5 minutes, until dough is smooth. Roll dough into ropes about 1/2-inch in diameter and 18 to 24-inches long. Form into pretzels. (For sticks cut dough into 5 to 6-inch lengths.) Place on prepared baking sheets. Brush with beaten egg and sprinkle with salt. Bake immediately 12 to 15 minutes, until brown and crisp.

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